Time 31m Yield 8-10 serving(s) Number Of Ingredients 10 Steps:
(Properly cooked wild rice should be split and soft.). Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces. In some of the reserved bacon fat sauté the vegetables until soft. To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix. If the mixture seems dry, add the melted butter. Add salt and pepper to taste (remember, the bacon is salty). Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.
Time 1h20m Yield 3 servings. Number Of Ingredients 9 Steps:
In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.
Time 2h5m Yield 10-12 servings. Number Of Ingredients 11 Steps:
In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.
Time 1h Yield 12 Number Of Ingredients 9 Steps:
Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder. Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.
Time 2h20m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish. Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.
Time 1h30m Yield 1 Casserole, 4-6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Wash wild rice several times under cold water until water runs clear. Set aside. Melt butter in skillet and then fry sausage over medium high heat, breaking up into as small pieces as possible. Do not overcook–cook just until all pink is gone. Remove sausage from skillet and set aside. In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently. Add wild rice to skillet and continue to saute a while longer, tossing frequently to coat wild rice with oil but do not let it burn. Add salt and black pepper to taste. Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed. When well mixed, add reserved sausage meat and mix thoroughly. Bring to a boil, immediately remove from stove and pour into a buttered casserole (at least 2 qts.) and cover with foil. Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well. Cook until most liquid is absorbed, but not until casserole is dry, about an hour.
